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Home / Food and Wine Pairings / Tacos al pastor

Tacos al pastor

Chef, Lenny Redé
Wine Pairings:   Pinot Noir

, 

Zinfandel

, 

Tacos al pastor and California red wine is a match made in heaven

 

Savvy match: Spicy grilled pork is a natural pair with fruit-forward red that shows off the meat’s robust flavors but will need enough acidity to cut through the rich flavors of tacos al pastor. Reach for a spicy, juicy Zinfandel for a succulent complement to the pork or a Pinot Noir to help manage the opulence. Big California red wines like Zinfandel are a treat and and the state is so versatile you can find a fruity Pinot Noir for your meal too.

This dish originated in Puebla, Mexico. Lebanese immigrants introduced the region to classic shawarma: roast lamb cooked on a vertical grill known as tacos árabes. As the style of cooking spread, additional ingredients like pork, pineapple, and chili were added to the mix. This is one dish that is always a hit. Everybody likes tacos, but they are going to love tacos al pastor. 

Ingredients

Marinade:
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried ground cumin seed
  • 3 chipotle peppers, packed in adobo sauce, plus 2 tablespoons of the adobo sauce
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 tablespoons fresh lime juice
  • 2 tablespoons cider vinegar
  • 3 whole cloves garlic
  • 2 tablespoons kosher salt
  • 2 teaspoons sugar
  • ½ cup pineapple juice from canned pineapple
  • ½ cup water 
  • 3 pounds boneless pork shoulder
  To finish and serve:
  • 1 14-ounce canned pineapple, diced 
  • 20 small flour or corn tortillas, heated and kept warm
  • 1 medium red onion, finely diced (about 1 cup)
  • 1/2 cup finely minced fresh cilantro leaves and tender stems
  • 4 ounce Cotija cheese
  • 1 cup pico de gallo, salsa
  • 3 to 4 limes, cut into 8 wedges each for serving

Steps

1.

Combine the ingredients for the marinade in the bowl of a blender. Puree until smooth for about 3 minutes.

2.

Cut the pork roast into 4 or 5 large pieces and toss with marinade. Place into a large roasting pan or Rondeau and cover.

3.

Place into a 275-degree F oven and roast for 4 hours.

4.

Remove and let cool. When cool, use two forks to pull pork apart. Stir to combine.

5.

Serve meat and garnishes immediately with warmed tortillas, pineapple, onions, cilantro, salsa, Cotija, and lime wedges. The meat will be very moist and should be packed into double-stacked tortillas for serving.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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